Mushroom, Broccoli & Kale Quinoa

I love one pot recipes …they’re (usually) ridiculously easy and best of all, there’s minimal cleaning up! Being pushed for time to cook my evening meal this afternoon, there was an even better reason to take this ‘short cut’.

Since my kale plant was in need of harvesting I searched for kale recipes, with quinoa. I was pretty lucky to come across a vegan recipe that included broccoli as well, first go. But because the recipe asked for cauliflower – which I didn’t have – I was going to have to make some changes. What a surprise!

While it easily satisfied me for a main meal, I reckon it would work well as a side dish, if you’re looking for something substantial (or ‘hearty’).Food Fervour

You’ll need: 1 cup quinoa (pre-soaked or well rinsed) 1 finely chopped onion, 1 finely chopped garlic clove, extra virgin olive oil (EVOO), 1 tablespoon curry powder/paste (I used a massaman paste) 130gms (approx 6 large) sliced mushrooms, 2 cups (500mls) vegetable stock, 200gm broccoli florets, 40gm finely chopped/shredded kale

Warm the EVOO in a large saucepan, over a medium heat. Add the onion and garlic and cook for 2-3 minutes. Mix in the curry powder or paste next and cook for another minute, until fragrant. Finally add the mushrooms and cook for another 2-3 minutes.

Pop the quinoa into the mix and stir well to coat, then add the stock. Bring it to a boil then drop the heat immediately back to a medium temperature. Let it simmer away (occasionally stirring to prevent anything sticking to the base of the pan) for 13-15 minutes.

Mix in the broccoli and kale, then cover and cook for a further 2-3 minutes. Remove the cover to steam off any excess liquid if necessary (stirring occasionally) otherwise, serve it right up immediately and enjoy!Food Fervour

I have to admit, I didn’t find the curry flavour very strong at all so I had no qualms about sprinkling some nutritional yeast over the top… To. Die. For!

 

 

Black Beans & Quinoa ‘Casserole’

I’ve got a ‘thing’ for black beans lately. Maybe it’s simply because they seem to be in vogue at the moment, but what I keep thinking of is their colour: it’s almost a nutritional fact that the richest, deepest coloured plant foods seem to be the most nutrient dense. Also known as turtle beans, they’re a ridiculously good source of protein, fibre, some vitamins & minerals. So I have a very large jar of them in my pantry. Because I don’t buy tinned products, I don’t even know if you can get these fellas pre-cooked in Australian supermarkets; I mean, I’ve never looked. I prefer to DIY. Y’know, prepare ‘from scratch’.Food Fervour

Because they’re a relatively new to my repertoire, I’m not quite sure what to do with them. Mexican predominantly comes to mind when I’m pondering what to make, but I often just throw them into salads as well. This time however, I wanted warm comfort food …and quinoa. I’d noticed a few black-bean-and-quinoa recipes floating around the net in the past, so I was confident I’d find something I wanted. And I did: three recipes, all quite similar… so I literally flipped between windows/tabs during the cook.

Having previously soaked, then slow cooked (overnight) the black beans, they were now ready to go. (Unfortunately I can’t recall the dry weight I began with, however I was lucky enough to have the exact quantity required for the recipe(s!) ….250gms.

This makes an absolute tonne, so as a single person I got about 4-5 meals out of it… and it tastes great cold so you don’t need to reheat it every time you want some. I should imagine it would freeze well too if you’d prefer to do that.

The ingredients I used were as follows:
a good dollop of EVOO, 1 diced onion, 1-2 finely chopped garlic cloves, ¾ cup (well) rinsed quinoa, 1 teaspoon cumin, ½ teaspoon chili powder, 1½ cups vege stock, black pepper & salt to taste, corn kernels (I used frozen) 250gm pre-soaked & cooked black beans, 200gm baby spinach.

In a large saucepan (over medium heat) add the oil then the onion and garlic, cooking for about 3 minutes or until the onion softens.

Add the quinoa, blending with the oil, onion & garlic, then add the cumin, chili powder, vegetable stock and black pepper. Give it a mix, increase the heat and once it has come to a boil, drop the heat back to low, pop on the lid and let it simmer for 20 minutes. Give it an occasional stir (mainly to loosen anything sticking to the saucepan base).

Finally, add the corn, beans and baby spinach, stirring gently then covering again for about 5-10 minutes …however long it takes to warm the beans, wilt the spinach and thaw the corn (if using frozen, like me).

Food FervourTo serve, use your imagination! You could easily just hoe in as it is, but I like to add more nutrients, so I went with a ‘warm salad’ theme and topped my serve with chopped avocado, fresh chopped tomato and crumbled feta. For a Mexican feel you could substitute my idea with (home made!) guacamole, (homemade!) tomato salsa and grated cheese ….as well as bit of sour cream (oooh! I just realised this would make a delicious vegetarian nachos topping!)

The next day I ate a serve cold, topped with freshly steamed broccoli, more feta (!) and a boiled egg for extra protein (pictured above). Go crazy …and don’t forget to let me know what you create. 😉

 

The Decadent Porridge

It’s my birthday. And I’m starting the day’s celebrations (after putting on a washload & cleaning some windows!) with a dish I usually reserve for ‘pudding’. It’s a simple quinoa porridge, which literally takes MINUTES to make. It’s the addition of the cacao powder that makes it feel more like a dessert, although there’s absolutely NO reason cacao needs to be associated only with sweets. Unlike your processed chocolates or cocoa powder, its nutrient content is much greater – notably its mineral density, in particular potassium & magnesium. Well, that’s what I always tell myself when I add it to anything!food fervour

All you need to do for a single serve, is throw ¼ cup of quinoa flakes into a saucepan over a low heat, with approximately ⅔ cup of your choice of milk (I usually use rice milk, but opted for almond today. Cow’s milk just takes a fraction longer to heat up) and be ready to stir vigorously as the milk approaches boiling because it will bubble and splatter! It really doesn’t need too long at all, perhaps 1-2 minutes; it will thicken quickly.

Remove from the heat, fold through 2-3 teaspoons cacao powder (to your taste) and your choice of sweetener (I use maple syrup or coconut sugar, and only 1-2 teaspoons at that) and serve.

You might want to add extra milk if it ends up thicker than you’d prefer. This morning I added strawberries & a little dollop of Greek yoghurt (which I don’t think worked so well :/ ) but for normally, for ‘dessert’, I’d eat it straight out of the saucepan!!!

 

Quick Quinoa & Haloumi Salad

I’ve already told you I’m lazy, right? Well this dish (it changes every time) is one of the easiest I know to make when I want something substantial – and slightly warm. Lunch in a hurry today…

I’m loving quinoa (most of you know by now its pronounced ‘keen-wah’ not ‘kwin-o-ah’) as much as the next healthy foodie and I’ve worked out it’s because it kills two birds with one stone: it has ‘complex-carb-functionality’ but an incredibly higher protein content than your average rice or couscous serving. So it makes for a great base to what would normally be a primarily veggie-based meal (what salad isn’t? Oh yeah….pasta salad. Urgh.)Food Fervour

You can throw in whatever you like, considering there are a couple of processes involved (oooh, very technical and not-so-lazy of me!) but make sure you pack in the vege. I’m loving the stronger flavour of red quinoa at the moment but the usual kind will do.

For a single serve of this messy little concoction (pictured) you will need:

1/4 cup rinsed -or previously soaked- red quinoa, 1/2-3/4 cup water, coconut oil, 1-2 tbspn cornflour, approx 100gms haloumi cut into chunks, 1/2 small red capsicum roughly chopped, 2 kale leaves de-stemmed & finely chopped, a decent handful of rocket or spinach roughly chopped, 1-2 tbspn pine nuts (toasted if you can be bothered), 1/2 avocado sliced diagonally, juice of 1/2 lime, 2-3 tablespoons olive oil, Himalayan salt (if required)

Place the quinoa & water in a saucepan, bring to the boil then reduce to simmer partially covered for 12-15 minutes. (I actually use my Thermomix for this because it cooks quinoa than I ever have been able to). Meanwhile, pop the oil in frying pan over a medium heat and quickly roll your haloumi chunks in the cornflour. Add them to the pan along with the capsicum and cook for about 4-5 minutes, turning the browning cheese and stirring the capsicum. Add the kale, combining with the capsicum and cook for a further 2-3 minutes or until the kale has wilted.

Make a bed of the rocket/spinach in your serving dish, dump the quinoa on top, then the capsicum & kale over that (we’re not about ‘Looks’ here!). Arrange your avocado slices & haloumi chunks on top then sprinkle over the pine nuts. Add lime juice & olive oil separately by hand, or mix them if you want to add to the washing up.

Salt if you need it, and chow down.